If I had dreams about perfect gluten-free pancakes, these would be those pancakes. Crispy edges, fluffy interiors, and a gorgeous yellow hue – these are indeed the stuff of dreams.
Normally, I’m not a big pancake person. I prefer savory breakfasts, and a sticky-sweet start to my morning is just too much. Thankfully, these pancakes aren’t sticky-sweet. In fact, they would be just as comfortable in a savory setting (cornmeal pancake-sausage-egg breakfast sandwich, anyone?) as they were served with real maple syrup (none of that corn syrupy fake stuff for me, thank you!), blackberries (yes, I realize it’s not blackberry season – I fell victim to some not-so-local ones at the grocery!), and some maple-orange butter. Hungry yet?
These will definitely become a regular for our weekend breakfasts. They’re the best gluten-free pancake I’ve ever encountered. Just so you know, the batter for these is thicker than most pancake batters. The best way to pour the batter is to use a measuring cup, and spread out the pancake slightly with the bottom of the measuring cup each time. I actually preferred these thick – they were fluffy inside with a lovely crust outside. Yum.
This recipe was designed to feed John and me this morning – so feel free to double or triple it to feed a larger crowd.
Gluten-Free Cornmeal Pancakes with Maple-Orange Butter (butter recipe adapted from Martha Stewart Living)
3/4 c buttermilk
3/4 c cornmeal
1/4 c masa harina
2 T tapioca starch
1/2 t xanthan gum
1 T sugar
1/4 t kosher salt
2 T butter, melted
1-2 T butter for cooking the pancakes
Beat eggs in a large bowl until well-blended and frothy. Add buttermilk, cornmeal, masa harina, tapioca starch, xanthan gum, sugar, and salt and blend. Add melted butter and stir to blend.
Heat a nonstick skillet to medium heat and add 1 tablespoon of butter. Swirl to melt. Working in batches, pour ¼ cup of batter into skillet. Cook until pancakes are golden brown on bottom, about 2-3 minutes. Flip and cook for another 2-3 minutes. Transfer to a plate or baking sheet and keep warm (I use the “warm” setting in my oven). Repeat this process, adding more butter to the pan as necessary.
Serve with blackberries, maple-orange butter, and additional maple syrup if desired. Serves 2-3.
For the maple-orange butter:
4 oz unsalted butter, softened
1 T fresh orange juice
1 T pure maple syrup
1 t orange zest
1/4 t kosher salt
Mix together all ingredients in a small bowl. Can be refrigerated for up to a week.